Boston Cream Pie-Poke Cake

200 16 servings, 1/16 recipe (114 g) each
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16 servings, 1/16 recipe (114 g) each

Love Boston Cream Pie? If so, you'll want to try our easy-to-make Boston Cream Pie-Poke Cake with all the irresistible flavours of the classic pie but with a fun twist!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Prepare cake batter and bake as directed on package for 13x9-inch pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
  • Beat pudding mix and milk with whisk 2 min. Immediately pour pudding over warm cake; spread to evenly fill all holes in cake with pudding.
  • Refrigerate 2 hours.
  • Microwave chocolate and Cool Whip in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread evenly over cake. Refrigerate 30 min. or until chocolate layer is firm.


The frosted cake can be refrigerated up to 24 hours before serving.

Easy Cleanup

Line empty baking pan with foil, with ends of foil extending over sides; spray with cooking spray. Use to prepare recipe as directed. In addition to making cleanup a snap, the foil will also make it easy to remove refrigerated dessert from pan before cutting to serve.


  • 16 servings, 1/16 recipe (114 g) each

Nutritional Information

Serving Size 16 servings, 1/16 recipe (114 g) each
Calories 290
% Daily Value
Total fat 14g
Saturated fat 5g
Cholesterol 35mg
Sodium 310mg
Carbohydrate 40g
Dietary fibre 1g
Sugars 26g
Protein 3g
Vitamin A 4 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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